Sweet surfactants I: Fatty acid esters of sucralose.
Food Chem
; 358: 129827, 2021 Oct 01.
Article
em En
| MEDLINE
| ID: mdl-33933977
ABSTRACT
Surface active agents derived from the non-toxic sweetener sucralose and fatty acids of different chain length were synthesized. Obtained compounds were characterized chemically and with regard to their properties as emulsifying agents, antimicrobial preservatives and fat-soluble sweeteners. Results show that sucralose-fatty acid esters are possible multi-purpose additives, compatible with both cosmetic and edible emulsions, as well as purely oil-based, waterless formulations. Their relative effectiveness in those applications varies, and is highly dependent on the fatty acid chain length, with hydrophobic/hydrophilic character strongly impacting both emulsifying and antimicrobial properties. While the structural differences between sucrose and sucralose proved to be enough to push all of the newly synthesized compounds out of the detergent/solubilizer category of surfactants, the retention of the substrate's high sweetness is an indication that non-bitter compounds with washing capabilities are possible to obtain.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Sacarose
/
Tensoativos
/
Edulcorantes
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2021
Tipo de documento:
Article